It’s Pomegranate Season!

Hooray! Pomegranate season is finally here! I always know winter has arrived when I start seeing those lovely garnet fruits piled high in the produce section. I remember when I ate my first pomegranate as a kid….seated in a chair with a TV tray. It occupied my little hands for hours. (Take note moms & dads!) It’s a great way to keep the kids busy, but watch out for their ruby red stained hands!

Pomegranates are super healthy too!

Pomegranate’s seeds are the perfect combination of tart and sweet. I love them muddled in cocktails, sprinkled on salads, or even topped on ice cream. The juicy crunch adds an exciting pop of texture! At your next family get together, try my Tender Greens with Tangerine Vinaigrette and Pomegranate Seeds- a delightful twist on a simple salad that will please the whole crowd.

And I have a great tip for de-seeding! Cut the pomegranate in half and hold one side firmly over a big bowl, with the seeds facing down. Using a wooden spoon, start whacking away! As you hit the back of the pomegranate, the seeds come tumbling out. Talk about a good stress reliever!

So pick up some pomegranates and make your winter season DLISH!

Tender Greens with Tangerine Vinaigrette & Pomegranate Seeds
Makes 4-6 servings

1 1/2 tsp very finely minced tangerine zest *
3 Tbsps fresh tangerine juice
3 Tbsps fresh lemon juice
1/2 tsp dijon mustard
1/4 tsp salt
1 1/2 tsp sugar
Pinch cayenne pepper
2 Tbsps very light olive oil


4 cups gourmet greens mix
1 head Bibb or Boston lettuce
1/2 cup (about 3 medium) diced or segmented tangerines (peeled and seeded)
1/4 cup pomegranate seeds

To prepare the vinaigrette:
* To make the tangerine zest, peel the tangerine with a potato peeler then mince zest until very fine.

In a small bowl whisk together the tangerine zest, tangerine and lemon juices, dijon mustard, salt, sugar and cayenne pepper. Whisking continuously, drizzle in olive oil slowly to emulsify the dressing. Cover tightly and refrigerate until needed.

To prepare the salad:
Wash gourmet greens, if necessary, and spin dry. Tear the Bibb lettuce into bite-sized pieces; rinse, if necessary, and spin dry. Toss greens together in a bowl and cover tightly. Refrigerate until needed.

Right before serving, in a large bowl toss the greens with the dressing until well coated. Divide salad between 4 – 6 chilled salad plates. Garnish each one with some of the diced tangerines and pomegranate seeds. Serve immediately.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 19th, 2017  |  Add Comment |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Brussel Sprouts

Ohhh Brussel Sprouts…these cute little cabbages have been pinned with a bad reputation over the years – But luckily for brussel lovers like me- these bite sized morsels have made a resounding comeback and aren’t just making an appearance only at thanksgiving dinner.

They are definitely on the total hip list these days, and for a good reason! Not only are they packed full of essential nutrients, they’re super versatile too.

We love them roasted, sautéed, shaved raw, or even fried- with walnuts, bacon, bourbon, maple – the combinations are endless. Try my Brussel Sprouts with Toasted Walnut Butter…they are knock-your-socks-off delicious!

You can even separate the outer leaves– for different preparation spin. Just simply cut out the core of the Brussel sprout with a small paring knife. Then separate the leaves – sautee them in a hot hot pan – super quick with a little olive oil and garlic – voila! So tasty tossed on your favorite mac and cheese or grilled pork chop.

Brussels Sprouts with Toasted Walnut Butter
Makes about 12 servings

3/4 cup walnut pieces
4 tablespoons (1/2 stick) butter
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced lemon zest
2 tablespoons real maple syrup
6 cups (about 3 pounds) trimmed and halved fresh Brussels sprouts

Preheat an oven to 350°F.

Spread the walnuts on a baking pan and place in the preheated oven for about 5 minutes, or until the nuts are lightly toasted and golden. Let cool.

Place the butter, salt, pepper, lemon juice, zest, and maple syrup in a food processor and process until smooth. Add the cooled walnuts, and pulse until the butter mixture is almost smooth but small pieces of walnut are still visible.

Steam the Brussels sprouts in a steaming basket over boiling water until just tender but not overcooked. Immediately toss with the softened walnut butter and serve.

Chef’s Tips:
-If making the walnut butter ahead of time, it can be refrigerated for up to 1 week or frozen for up to 1 month. Be sure to bring to room temperature before using.
-Another way to serve the Brussels sprouts is to peel each “leaf” off and sauté the leaves in the walnut butter.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 12th, 2017  |  Add Comment |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Colorful Veggies

Purple carrots, orange cauliflower, yellow beets – colorful veggies are popping up in gardens and grocery stores everywhere. Eating the rainbow has never tasted so d’lish!

Not only are colorful veggies beautiful, they’re incredibly healthy too, thanks to their naturally occurring pigments. Beta-carotene in yams, lutein in red peppers, lycopene in tomatoes…the list goes on and on! Each color plays a different nutritious role in your body, and packs a powerful punch of flavor.

Bright orange sweet potatoes are so good for you and when baked or roasted can starve off sugar cravings.

Lime green Romanesco Broccoli is a relative of both broccoli and cauliflower. Originally grown near Rome in the 16th century, it looks like it’s from a sci-fi movie- so the kids will love this one! I like it best when roasted with olive oil and sea salt with a squeeze of fresh lemon.

For your next dinner party, pile a serving platter high with fresh, crisp veggies from every color group for a healthy appetizer option. Or how about my Green and Yellow Pole Beans Provencal! It’s the perfect colorful dish to please a crowd.

Green & Yellow Pole Beans Provençal
Makes about 10 servings

1/4 cup extra-virgin olive oil
1 small Walla Walla Sweet onion, thinly sliced
1 pound green beans, trimmed and halved crosswise (about 4 cups)
1 pound wax beans, trimmed and halved crosswise (about 4 cups)
1/4 cup dry white wine
1 pint cherry tomatoes, halved
1 tablespoon minced fresh garlic
2 tablespoons red wine vinegar
2 tablespoons whole-grain mustard
1 tablespoon minced fresh thyme
1/2 cup pitted kalamata olives, coarsely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large nonstick skillet or sauté pan over medium-high heat, heat the oil until fragrant. Sauté the onion, stirring often, for about 4 minutes, or until golden. Transfer the onion to a large bowl.

Add the green and wax beans and white wine to the pan, cover, and steam the beans just until their color is bright, about 2 minutes. Remove the lid, add the tomatoes and garlic, and sauté until the beans are just crisp-tender, about 1 to 2 minutes more.

Meanwhile, to the onions in the bowl, add the vinegar, mustard, thyme, and olives, then toss in the beans as soon as they are done. Toss in the salt and pepper; taste and adjust the seasoning as desired.

Recipe from Kathy Casey’s Northwest Table Cookbook

Posted by Kathy on October 5th, 2017  |  Add Comment |  Posted in Dishing with Kathy Casey Blog, Recent Posts


We all have childhood memories of eating something d’lish for the first time. For me, it’s fresh California artichokes introduced to me when I was 6 or 7 years old– as they were so fun to eat!

Photo from Simply Recipes

But if you didn’t grow up eating artichokes, they might seem a little intimidating at first. Rest assured, these funny looking vegetables are totally worth the effort. And with a little practice, it’s easy to become an artichoke expert.

The big globe variety lends itself to multiple cooking techniques- like boiling, steaming, or stuffed and baked. The heart of the artichoke is widely known as the best part, and often seen marinated or pickled. But baby artichokes are so tender you can eat the whole thing! Try incorporating them into crowd-pleasing favorites like my Chicken Parmesan Penne Bake with Fresh Herbs and Artichokes!

And don’t forget about the leaves! Plucked off one by one and dipped in butter, aioli or herbed lemon oil, then scraped across your teeth to get the meaty part. Yum! And don’t throw out that stem – it’s d’lish when peeled!

So enjoy some fresh artichokes during the peak of the season- you won’t be disappointed!


Chicken Parmesan Penne Bake with Fresh Herbs & Artichokes
Makes 6 to 8 servings

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 cups sliced cremini mushrooms (about 10 ounces)
2 tablespoons minced fresh garlic
1/8 teaspoon cayenne pepper
6 tablespoons flour
5 cups milk
1 pound dried penne pasta
1 1/2 cups fresh baby artichokes, trimmed, steamed until tender and quartered (or substitute 1 (14 oz) can artichoke hearts, drained and coarsely chopped)
1 tablespoon minced fresh thyme
2 tablespoons finely chopped fresh basil
2 tablespoons thinly sliced fresh chives
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) grated Parmesan cheese

Preheat an oven to 375°F. Lightly butter a 9-by-13-inch baking pan or dish or spray with vegetable-oil cooking spray.
In a large, heavy skillet, melt the butter with the oil over medium-high heat. Sauté the chicken, sprinkling with the salt and pepper, for about 3 minutes, until the chicken turns opaque. Add the mushrooms and cook for 2 minutes more, or until the mushrooms are limp. Add the garlic and cayenne and stir for about 20 seconds; do not let the garlic brown. Whisk in the flour and cook for 1 minute, stirring constantly. Immediately add the milk, whisking vigorously. Bring to a simmer and cook, whisking occasionally, for about 6 minutes, or until the sauce is thickened. Remove from the heat and set aside to let cool slightly.
Meanwhile, in a large pot of salted boiling water, cook the pasta according to package directions, or until just al dente. Drain well.
In a very large bowl, mix the pasta and sauce. Fold in the artichokes, herbs, mozzarella, and 3/4 cup of the Parmesan until well combined. Spread the mixture in the prepared baking dish. Sprinkle with the remaining 1/4 cup Parmesan and bake for about 25 to 30 minutes, or until the pasta is heated through, the sides are slightly bubbling, and the top is golden brown.

Recipe from Kathy Casey’s Northwest Table Cookbook

Posted by Kathy on September 28th, 2017  |  Add Comment |  Posted in Dishing with Kathy Casey Blog, Recent Posts


It’s no secret that the NW loves it’s coffee- but believe it or not, tea has been giving it a run for its “brew”. Lemon-Turmeric, Hibiscus, Chamomile – there are so many delicious varieties. And to sweeten the deal- many teas are chock full of healthy properties. Just look at Turmeric tea – popping up in cups everywhere – it’s great as an anti-inflammatory.

Iced Tea Cube Photo by Kathy Casey Liquid Kitchen

How about switching up your tea routine by making fun tea ice cubes? You can use them in lemonade, sparkling water or even a cocktail. Just brew your favorite tea, chill then pour into large silicone ice molds and freeze. I love to brew a fruity tea like hibiscus or berry and use the flavorful cubes in a gin and tonic! You can even use tea in place of water next time you make rice for a unique d’lish flavor. If you’re feeling extra creative, use dried tea leaves as a smoking agent for poultry, meat or fish.

And for all you tea enthusiasts- listen up! On September 30th and October 1st you’re invited to explore the world of tea at The Northwest Tea Festival, held at the Seattle Center. Guests can mingle with industry experts, buyers, retailers, artists, and more! It’s a true tea-lover’s paradise.


Posted by Kathy on September 14th, 2017  |  Add Comment |  Posted in Dishing with Kathy Casey Blog, Foodie News, My Seattle, spices, Tasty Travels


Avocados! The mighty superfood that’s SUPER delicious. Their creamy, rich flavor certainly feels indulgent but, surprise! There’s nothing to feel guilty about here.

These lovely little fruits- that’s right, I said FRUIT! – have stolen the hearts of health fanatics everywhere. Packed full of essential vitamins, minerals, and healthy fats- they are the MVP of almost every diet trend. Paleo, Whole 30, Keto, and even low-carb enthusiasts welcome avocados into their kitchens with open arms.

Photo from Kathy Casey’s D’Lish Deviled Eggs Cookbook

Instead of using butter or oil in your next dish, why not use avocado oil! Or make a delicious pesto by pureeing a ripe avocado with lots of garlic, fresh herbs and a touch of olive oil. Then just toss with your favorite pasta for an easy weeknight meal. You can even go gluten or carb free by using zucchini noodles- also known as zoodles.

Mash up an avocado and spread on a d’lish sandwich- it’s the perfect replacement for mayonnaise. Or try using them in a fun new way, like in my Green Goddess Deviled Eggs!

Healthy, satisfying, and sooo versatile. Three cheers for Avocados!

Green Goddess Deviled Eggs
Tarragon and avocado are the stars of these garden-fresh deviled eggs. Tarragon’s anise notes and bright, green personality bring an herbaceous attitude to the recipe. For a truly classic Green Goddess flavor, replace the salt with 1 to 2 teaspoons of anchovy paste.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

1/2 ripe avocado
3 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon minced fresh garlic
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt

24 fresh tarragon leaves
Fresh-cracked black pepper

Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover, and refrigerate.

In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, sour cream, garlic, tarragon, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.)

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

Top each egg half with a tarragon leaf and a grind of fresh-cracked black pepper.

Hard-Cooked Eggs

1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from D’Lish Deviled Eggs by Kathy Casey

Posted by Kathy on September 13th, 2017  |  Add Comment |  Posted in Dishing with Kathy Casey Blog, Recent Posts


Here in the Northwest, we are lucky to have so many varieties of scrumptious pears! Red Bartlett’s, Bosc, Seckel, Concorde…each one different and oh-so-delicious!

Pears are known to be sweet and juicy, but did you know they can shine in savory dishes too? I love to cut them into thick wedges and toss with a little olive oil, balsamic, and seasoning. Then roast on a sheet pan in a HOT oven until they are golden delicious. The smoky, sweet flavor pairs perfectly with roast chicken or on a crostini with some gorgonzola for an easy appetizer.

But my favorite way to use roasted pears is in my Endive Salad with Roasted Pears, Hazelnuts, Blue Cheese & D’Lish Cranberry Vinaigrette! It’s always a crowd pleaser at my dinner table.

I also love to use them in a quick and easy fresh relish. Simply mix together diced pears, shallot, a touch of honey and a splash of red wine vinegar. Toss it with fresh mint and just like that- you have an amazing addition to curry dishes or grilled lamb.

Grilled pears are also tasty as a base to a sophisticated sundae- topped with a scoop of vanilla ice cream, a drizzle of salted caramel, red wine syrup and some toasted hazelnuts. Yum- that’s my kind of dessert!

So next time you’re at the grocery store, grab some pears and get creative in your kitchen!

Endive Salad with Roasted Pears, Hazelnuts, Blue Cheese & D’Lish Cranberry Vinaigrette
Makes 4 to 6 servings

2 unpeeled ripe but firm pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 head baby frisée
2 heads Belgian endive
1 small head radicchio, sliced (about 2 cups)
4 cups baby arugula
D’Lish Cranberry Vinaigrette (recipe follows)
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/2 cup hazelnuts, toasted, skinned, and coarsely chopped

To roast the pears, preheat an oven to 500°F. Cut the pears into eighths lengthwise. Core, then cut crosswise into 1-inch pieces. Whisk the remaining ingredients in a large bowl, then gently toss the pears in the mixture.

Spread the pears on a rimmed baking sheet lightly sprayed with vegetable-oil cooking spray and roast for 7 to 10 minutes, or until lightly caramelized. You can make the pears up to 1 day in advance. If you do, cool them thoroughly before refrigerating, then bring to room temperature about 1 hour before serving.

To finish the salad, cut the root end and about 1 inch of the top off the frisée. Rinse the frisée thoroughly, separate the head into leaves, and spin dry. Cut the stem ends off the endive, halve the heads lengthwise, then cut lengthwise into thin strips. Toss the frisée and endive in a large, deep bowl with the remaining greens and about 1/2 cup of the vinaigrette.

Divide the greens among large dinner plates. Top each salad with pears, cheese, cranberries, and hazelnuts, dividing evenly. Pass additional dressing.

D’Lish Cranberry Vinaigrette
Makes 1 1/2 cups

2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/2 cup white wine vinegar or distilled white vinegar
1 teaspoon Dijon mustard
1/4 cup orange juice
3/4 cup vegetable oil or very light olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine the cranberries, sugar, and vinegar in a small nonreactive saucepan and cook over medium heat until the cranberries pop, about 4 to 5 minutes. Remove from the heat and let cool.
Purée the mixture in a blender, then blend in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth and emulsified. Blend in the salt and pepper. Refrigerate until needed.

Chef’s Note: If you are having a big dinner party during the holidays, the entire recipe can easily be doubled. And, if you are tight on time, you can substitute sliced fresh pears or apples for the roasted pears.

Recipe from Kathy Casey’s Northwest Table Cookbook

Posted by Kathy on September 7th, 2017  |  Add Comment |  Posted in appetizers, Dishing with Kathy Casey Blog, herbs, Kathy Casey, roasted, salads, seasonings, sides, vegetables

There’s Nothing Better Than Corn!

Ahhh, sweet summer corn. Is there anything better? Fresh, crunchy corn is so delicious and versatile. Personally, I love my corn with just a bit of seasoning, but a little smear of butter is the perfect complement to hot corn on the cob. You can get creative with your butter by whipping in a bit of local honey, chili powder, fresh basil, roasted garlic…the combinations are endless!

Photo courtesy of Pablo y Pablo

Traditionally boiled or steamed, corn is also amazing done on the grill. If you’ve already got your grill turned on for a sizzling summer barbeque, why not throw your corn on as well?

Leave the stem on for an easy handle and roll it along the grill to heat it through and add some great color. Serve it just like that, or cut off the kernels and add them to fresh salsa, folded into whipped potatoes, or sprinkle on a salad- like my d’lish Summer Corn, Roasted Pepper, and Arugula Salad garnished with Goat Cheese Crostini!

Not a fan of eating corn right off the cob? No problem- I have a great trick to share with you! Take a bundt pan, insert the corn into the center hole and carefully cut downwards as close to the cob as you can, without cutting into the cob. The bundt pan will catch the kernels for you! If you don’t have one, just hold the corn vertically, making sure the tip is firmly in place and cut downwards.

And if you’re lucky enough to live in Seattle- I highly recommend checking out Pablo y Pablo. Located near Gas Works Park, this Mexican restaurant and bar knows how to treat corn right! Their Grilled Street Corn with chipotle aioli, cotija, green onion, cilantro, and lime is simply amazing. They even highlight corn in a totally different way with their Fried Hominy with chipotle salt. YUM!

So go enjoy one of the best tastes of summer while you can– fresh picked, local corn!


Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini
Makes 6 servings

3 mixed colorful bell peppers
3 ears fresh corn, husked
2 teaspoons Dijon mustard
2 cloves garlic, minced
3 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 ounces soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or baby arugula

Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.

Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.

In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.

Meanwhile, spread toasted French bread slices with goat cheese, and place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.

Copyright 2017© by Kathy Casey Food Studios®

Posted by Kathy on August 31st, 2017  |  Add Comment |  Posted in chipotle, Dishing with Kathy Casey Blog, garlic, herbs, Kathy Casey, peppers, spices, vegetables